It’s a nice Sunday day to try to make candy don’t you think? I came across a neat crafty blog that wrote up a good & easy recipe for homemade gummies.

Quick Ingredients

• Gelatine Unflavored
  
• Jello
• Water
• Candy Mold

Check out how to make gummy bears at the blog

I’ve also been in the mood to give my visitors a new candy recipe ebook that I compiled. If you’re interested just sign up for the newsletter that I just started yesterday. The candy recipe book contains 35 recipes and some right in time for the Holiday Season. So Christmas Candy recipes are available as well. All free of course!

I’ll be putting up the Candy Tuesday Video soon so be ready!

Don’t let their innocent appearance fool you—these tiny treats have a big citrus tang that pairs perfectly with the silky smooth taste of DOVE® Dark Chocolate. The ideal dessert for all your summer get-togethers, Sweet Lemon Tarts are easy to make and delightful to enjoy on a warm day.

Here’s how you make it!

Ingredients:

• 12 sheets (one package) phyllo or strudel dough
• 3 tablespoons melted butter
• 12 pieces DOVE® Dark Chocolate PROMISES®
• 3 large egg whites
• Pinch cream of tartar
• 1/2 cup sugar
• 3 cups prepared lemon curd

Directions:
Preheat oven to 350°F.

Place 1 sheet of phyllo dough on counter (cover rest in damp cloth and plastic wrap). Very lightly brush sheet with butter. Cut sheet into quarters and stack on top of one another. Transfer stack to muffin tin, pressing dough into sides and bottom of cup. Repeat process with remaining dough. Bake in preheated oven for 20 minutes. Remove from oven.

Place 1 Dove Dark Chocolate Promise on bottom of each tart shell, return to oven, and bake for 5 more minutes. Remove from oven and cool tart shells in pan.

Prepare meringue by beating egg whites and cream of tartar in a clean bowl until frothy. Begin adding sugar 1 tablespoon at a time until egg whites are opaque and shiny. Reheat oven to 400°F.

Spoon equal amounts of lemon curd into tart shells. Divide meringue among tarts, covering filling completely. Bake in a preheated oven at 400°F for 5 minutes. Hold at room temperature until ready to serve.

Enjoy!!

M&M Biscotti

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 3/4 cups M&M Chocolate Mini Baking Bits, divided
• 1 cup slivered almonds, toasted (see note below)
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons instant coffee granules

Preheat oven to 350 degrees. Lightly grease cookie sheets; set aside. In large bowl, combine the butter and sugar and mix together until light and fluffy; beat in the eggs and vanilla. In another bowl, combine flour, baking powder and baking soda; blend into creamed mixture. This dough will be pretty stiff. Stir in 1 1/4 cups M&M baking bits and the nuts. Divide the dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend. On well-floured surface, gently knead dough together just enough to marble. Divide dough in half and gently roll each half into a 12-by-2-inch log. Place on prepared cookie sheets at least 4 inches apart. Press remaining 1/2 cup M&M baking bits onto outside of both logs. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie sheet cut-side down. Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container. Makes 24 pieces.

Note:  To toast almonds, spread in single layer on baking sheet. Bake at 350 degrees for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.